Alex

If I intend to reuse it, I strain. I don't like those nasty bits in other stuff I make.

Wow. I also bake at 350 and mine are almost always done at 25-28 minutes. Must be the difference between US and Canadian minutes. Let me check. Yep, the exchange rate today is 1.43, so 25 x 1.43 = 35.75

Right here (YouTube)

Hey, here in Michigan we take our ramps seriously. Also grilled.

Earlier today I bought a can of Cento white clam sauce. Later today, I noticed this on the side of the can: I had no idea one actually caught clams. I'm imagining a Discovery Channel series, "The Least Dangerous Catch." Oh, and of course we have to be warned:

If anyone would like, I can check my local supermarket (walking distance) for yeast or other items and ship it to you. You can reimburse me via PayPal. ETA: Our nearest health food store has it on order.

Almost 70 here, also don't feel (or look) like it. I still go out, but with the usual precautions. Yesterday = Fresh Thyme market, Sec. of State (required to renew enhanced license in person), Target order pickup, Goodwill donation, Pak Mail donation (they accept certain shipping materials), grocery store (Fever Tree tonic, LaCroix). Today I'll walk back over to the grocery store (lemons, limes, Rx pickup). We have enough wine and booze to last through this pandemic and probably the next one.

Roast, squeeze, and freeze (in single-use portions).

Amazon and Whole Foods and the pandemic

Not always. I think it adds an extra layer of funny knowing what the lunch is saying back.

Basic translation: me: I love lunch lunch: Thank you me: What? lunch: Say it again

I see that Missouri hasn't (yet) closed restaurants and bars to in-house service. That has to be a relief for you. Are you doing anything differently in the restaurant because of the pandemic?

Stopped at my local supermarket today to pick up just a few things. Lines like I've never seen, except at the "ten items or less" registers . The produce section was still pretty well stocked (including a full bin of fresh shiitakes, one of the items on my list) except for the potatoes, which were completely sold out save for a few forlorn fingerlings. There's an item I want to return to Costco, but do I dare even try?

"Spectacular" doesn't begin to describe it. As a fan of art deco, I especially love the pieces in the third and fourth pictures. You got to take your work back home, yes?

I placed an order right after the sale opened: chocolate-covered figs, Neuske's applewood-smoked bacon, and several cheeses. I also often order during their olive oil and balsamic vinegar sales. I'll even occasionally buy something that's not on sale. Ms Alex is in Ann Arbor every month or two, and I'll sometimes come along, so we usually save a bit of money by picking up our order in person at the warehouse. And Earthy (formerly Earthy Delights) is on the way to or from, so we also can pick up an order from there, should the spirit move us to order fresh chanterelles or morels, frozen peeled chestnuts, or some other interesting food item.

Unfortunately, the sale is for rooms only through June, but just in case anyone plans to be in StL before our gathering, Travelzoo has an offer for stays at Angard Arts Hotel. Chris Hennes stayed there during last year's gathering.

That's great! Luis earned his Associate's degree from the excellent culinary program at my local community college. Ask him about his experience with Gilles Renusson. Southwest Michigan is wine country. Will you have time to do some sampling? If so, I'd recommend Dablon, Round Barn (also a distillery), and Virtue Cider. You or Luis might have something else planned, but for restaurants, Ms Alex is a fan of Tosi's, a very popular Italian place in Stevensville. I think they have walleye and short ribs as their specials tonight. Luis probably knows about Granor Farm. Its chef, Abra Berens, is a 2020 James Beard Award semifinalist. Unfortunately, they're not open until May.

R.I.P. Joe

Vicia is home to 2020 James Beard Award semifinalist Michael Gallina. I fully expect to see Bulrush's (and our) Rob Connoley on that list before long.

Last July, eight (iirc) eG'ers and friends/SO's made our way to St Louis to eat at @gfron1's pioneering restaurant Bulrush, spend some time with Rob at the Tower Grove Farmers Market, and otherwise enjoy the city. You can read about it via a handy link in Chris Hennes's thread about his return visit to Bulrush. He also posted links to forums about starting the restaurant and about an eG trip there as part of last year's Chocolate Workshop. Ms. Alex and I decided we'd like to revisit the restaurant and the city this summer. Our schedules aren't as flexible as they were last summer, so rather than wait for the eG planning process, we went ahead and made our travel and lodging reservations. It'll be the last weekend in July, with a Saturday (the 25th) dinner at Bulrush. (The 25th also is Dog Day at the Farmers Market!) We hope that some eG'ers are ready, able, and willing to be there, too. Other dinners together are possible, including the highly regarded Vicia and Savage. There's also a great assortment of museums, a botanical garden, Forest Park, and the Cardinals (playing the Cubs that weekend). If logistics are the same as last year, we'll need a head count and reservation time decision by the third week of May. So if you're interested, or if you have any questions, please reply in this forum.

Here's the financial history behind the bankruptcy.

One can never have too many eggplant recipes. ;-} But seriously folks, I'm generally not a fan of massive compilations, but I give the Serious Eats author credit for listing the recipes, sorted by category, at the beginning of the article.

Just use the search engine of your choice for <key lime pie Brooklyn>

The website says he's not shipping until April 2020. And even then, I wonder if he'll ship to the US. 179°C = 354°F. Interesting. And £295 = $383. Even more interesting

I've make those *$$ egg bites with great success. I imagine you could follow the same recipe (I adjust the proportions a bit) and use these molds for rounds.